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No-Bake Cookie Butter Cheesecake Cups

Close-up of a cookie butter cheesecake cup with a bite taken out, showing the creamy filling and thick caramel drizzle.
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Create these simple, creamy, no-bake cookie butter cheesecake cups. They feature a crunchy cookie crust, a rich cheesecake filling, and a decadent cookie butter topping, perfect for individual servings at any gathering.

Ingredients

Scale
  • 1 1/2 cups crushed Biscoff or Speculoos cookies (for crust)
  • 6 tablespoons unsalted butter, melted (for crust)
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup cookie butter (like Biscoff spread), plus extra for topping
  • 1/2 cup heavy whipping cream, cold
  • 12–16 small dessert cups or jars

Instructions

  1. Prepare the crust: Combine the crushed cookies and melted butter in a bowl. Mix until the crumbs are evenly moistened.
  2. Divide the crust mixture evenly among your 12 to 16 dessert cups. Press the mixture down firmly to create a base layer in each cup. Place the cups in the refrigerator while you prepare the filling.
  3. Make the filling: In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract with an electric mixer until the mixture is smooth and lump-free.
  4. Beat in the 1/4 cup of cookie butter until fully incorporated and the mixture is uniform in color and flavor.
  5. In a separate, clean bowl, whip the cold heavy whipping cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture in two additions until just combined. Do not overmix.
  7. Spoon or pipe the cheesecake filling evenly over the crust layer in each cup. Smooth the tops.
  8. Chill the cheesecake cups in the refrigerator for at least 4 hours, or until firm. For best results, chill overnight.
  9. Before serving, warm a small amount of extra cookie butter slightly so it is easily drizzled. Top each cheesecake cup with a spoonful of the spread or a small dollop of whipped cream and an extra cookie crumb, if desired.

Notes

  • You can substitute graham crackers for the cookie butter crust if you prefer a less intense cookie butter flavor.
  • For a quicker set time, you can chill the cups in the freezer for about 1 hour, but the texture is best when fully refrigerated.
  • These are excellent make-ahead dessert cups, perfect for parties or potlucks.

Nutrition

Find it online: https://gourmetgaze.com/cookie-butter-cheesecake-cups/